Protein-enriched ketchup gets its boost from algae extracts (IMAGE)

American Chemical Society

Protein-enriched ketchup gets its boost from algae extracts

Caption

Tomato ketchup recipes that contain 3% (left) or 5% (right) algal protein extracts balanced enhanced nutritional value and consumer acceptability compared to commercial ketchup.

Credit

Adapted from ACS Food Science & Technology 2026, DOI: 10.1021/acsfoodscitech.6c00450

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